Letizia’s pizza is Neapolitan style, meaning thin-crusted, but not too thin. Around the edge, it rises in a crisp ring of dough thick enough to deliver a good, bready crunch; in the center, depending on the weight of the toppings, it ranges from firm to slippery-soft. The pizzaioli at Letizia’s make this dough every day, then top it with a choice of ingredients that range from anchovies and broccoli to sausage and sliced tomatoes.

96% Approval Rating (25 votes)

Scorecard

Highlighted Reviews

" Dating back to an old-time Italian restaurant that opened in Norwalk in the 1930s, Letizia is now run by a third generation of great cooks. The menu includes pastas with homemade marinara sauce, veal or chicken parmesan dinners of Homeric size, baked ziti and ..."
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Al Smith

October 18, 2005

"Just came back from Letizia's. We had a large pizza - half fresh tomato, the other half sausage. There is no skimping on the quantity or quality of the toppings. I was never a fan of thin pizza, basically because when you tried to pick up a piece it would go limp, ..."
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